Use buttermilk to flavor pork

This undated image shows buttermilk-soaked pork tenderloin cutlet sandwiches in Concord, N.H. The acid in the buttermilk also helps to tenderize the meat. (AP Photo/Matthew Mead)FR170582

By J.M. HIRSCHAssociated Press

December 5, 2012 12:01 AM

BUTTERMILK-SOAKED PORK CUTLET SANDWICHES

1 pound pork tenderloin1 cup buttermilk1 tablespoon plus 1 teaspoon Thai red curry paste, divided1 teaspoon kosher salt2 cups panko breadcrumbs1/2 teaspoon ground black pepper1/4 cup mayonnaise1/2 teaspoon cider vinegar4 burger rollsBoston or other leafy lettuce1 large tomato, sliced1. Cut the tenderloin crosswise into thin rounds, each about 1/4 inch thick. One at a time, set each round between sheets of plastic wrap and pound evenly thin using a meat mallet or rolling pin.2. In medium bowl, whisk together the buttermilk, 1 tablespoon of the red curry paste and salt. Add the pork and ensure it is evenly covered by the liquid. Refrigerate for at least 1 hour and up to 8 hours.3. When ready to cook, heat the oven to 400 degrees. Coat a baking sheet with cooking spray.4. In a wide, shallow bowl, mix the breadcrumbs and pepper. Remove the pork cutlets from the marinade. Dredge each piece through the breadcrumbs, patting them on as needed to coat evenly. Arrange the pork cutlets on the prepared baking sheet. Bake for 10 minutes, or until lightly browned and cooked through.5. Meanwhile, in a small bowl, whisk together the remaining 1 teaspoon of red curry paste, the mayonnaise and vinegar. Slather a quarter of the mixture over the bottom half of each burger roll. Top with lettuce and tomato, then 1 or 2 pork cutlets. Serve immediately.Makes 4 servings- Per serving: 450 calories, 100 calories from fat, 11 grams fat (3 grams saturated, 0 trans fats), 80 milligrams cholesterol, 54 grams carbohydrate, 34 grams protein, 2 grams fiber, 990 milligrams sodium

The problem with buttermilk is there isn't a lot of "real" buttermilk around.

The good news is that the newfangled buttermilk available at most grocers isn't all that bad. Better yet, it's easy to make the real stuff yourself.

But first, a buttermilk primer. As its name suggests, buttermilk is the tangy milk-like liquid left behind when cultured cream is churned to make butter.

At least that's how they made it in the old days. Today, it's usually commercially produced by adding cultures (think the bacteria that produces yogurt) to low- or no-fat milk.

Either way, you end up with an acidic, thick, milky liquid. And it's great to flavor or tenderize pork.

BUTTERMILK-SOAKED PORK CUTLET SANDWICHES

1 pound pork tenderloin1 cup buttermilk1 tablespoon plus 1 teaspoon Thai red curry paste, divided1 teaspoon kosher salt2 cups panko breadcrumbs1/2 teaspoon ground black pepper1/4 cup mayonnaise1/2 teaspoon cider vinegar4 burger rollsBoston or other leafy lettuce1 large tomato, sliced1. Cut the tenderloin crosswise into thin rounds, each about 1/4 inch thick. One at a time, set each round between sheets of plastic wrap and pound evenly thin using a meat mallet or rolling pin.2. In medium bowl, whisk together the buttermilk, 1 tablespoon of the red curry paste and salt. Add the pork and ensure it is evenly covered by the liquid. Refrigerate for at least 1 hour and up to 8 hours.3. When ready to cook, heat the oven to 400 degrees. Coat a baking sheet with cooking spray.4. In a wide, shallow bowl, mix the breadcrumbs and pepper. Remove the pork cutlets from the marinade. Dredge each piece through the breadcrumbs, patting them on as needed to coat evenly. Arrange the pork cutlets on the prepared baking sheet. Bake for 10 minutes, or until lightly browned and cooked through.5. Meanwhile, in a small bowl, whisk together the remaining 1 teaspoon of red curry paste, the mayonnaise and vinegar. Slather a quarter of the mixture over the bottom half of each burger roll. Top with lettuce and tomato, then 1 or 2 pork cutlets. Serve immediately.Makes 4 servings- Per serving: 450 calories, 100 calories from fat, 11 grams fat (3 grams saturated, 0 trans fats), 80 milligrams cholesterol, 54 grams carbohydrate, 34 grams protein, 2 grams fiber, 990 milligrams sodium